Crème Brûlée

Crème Brûlée is a decadent and creamy dessert with a crackly caramelized sugar topping. This elegant classic is easier to make than you might think and is the perfect finale for any special meal. With its silky custard and satisfying crunch, Crème Brûlée is sure to impress your guests—or simply treat yourself!

Ingredients

• Heavy Cream (2 cups)
  The base of the custard, providing a rich and velvety texture.
• Vanilla Bean or Vanilla Extract (1 vanilla bean or 1 teaspoon)
  Adds a deep, aromatic flavor to the custard.
• Egg Yolks (5 large)
  Creates the creamy texture and gives the custard its signature richness.
• Granulated Sugar (½ cup, plus extra for topping)
  Sweetens the custard and creates the caramelized topping.
• Salt (a pinch)
  Enhances the overall flavor balance.

How to Make Crème Brûlée

Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). Place 4-6 ramekins in a large baking dish with high sides.

Step 2: Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it’s just starting to simmer—don’t let it boil. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream. Remove from heat and let it steep for 10 minutes. If using vanilla extract, add it after the cream has steeped.

Step 3: Whisk the Egg Yolks
In a mixing bowl, whisk the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Step 4: Temper the Eggs
Slowly pour the warm cream into the egg mixture, whisking constantly to avoid scrambling the eggs. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled bits or vanilla pod remnants.

Step 5: Fill the Ramekins
Divide the custard evenly among the ramekins.

Step 6: Create a Water Bath
Pour hot water into the baking dish, filling it halfway up the sides of the ramekins. This water bath ensures even cooking and prevents the custard from cracking.

Step 7: Bake the Custards
Carefully transfer the baking dish to the oven and bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Step 8: Chill the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the custard to set fully.

Step 9: Caramelize the Sugar
When ready to serve, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until golden brown and crisp. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching carefully to prevent burning.

Step 10: Serve
Let the sugar topping cool for a minute to harden, then serve immediately for the ultimate contrast of creamy custard and crunchy caramel.

Equipment Needed

• Ramekins (4-6, 6-ounce size)
• Kitchen torch or broiler
• Fine-mesh sieve
• Whisk
• Baking dish for the water bath

Frequently Asked Questions

Can I make Crème Brûlée ahead of time?
Yes! The custards can be made and chilled up to 3 days in advance. Caramelize the sugar topping just before serving for the best texture.

What if I don’t have a kitchen torch?
A broiler works well! Place the ramekins on a baking sheet and broil on high for 1-2 minutes, rotating as needed for even caramelization.

Can I use half-and-half instead of heavy cream?
Heavy cream is best for a rich, silky texture, but you can substitute half-and-half for a lighter version.

Why is my custard lumpy?
Lumps can form if the eggs are overcooked or not tempered properly. Straining the custard before baking helps remove any lumps for a smooth texture.

What can I serve with Crème Brûlée?
Fresh berries, a dollop of whipped cream, or a sprig of mint make beautiful and delicious accompaniments.

Can I flavor the custard?
Yes! Add a splash of liqueur (like Grand Marnier), espresso powder, or a pinch of cinnamon for a unique twist.

How do I ensure an even sugar crust?
Use fine granulated sugar and spread it in an even layer by tilting the ramekin. Tap off any excess before caramelizing.

Conclusion

Crème Brûlée is a timeless dessert that’s as indulgent as it is impressive. Its creamy custard and crackly caramel topping make it a crowd-pleaser every time. If you try this recipe, share it on Facebook or save it to Pinterest for your next dessert night. Bon appétit!